Roasted Butternut Squash with Tart Cherries

Ingredients

• 3 cups cubed butternut winter squash
• 1/2 tsp salt
• 1 dash black pepper
• 1/2 tsp smoked paprika
• 1/3 cup dried tart cherries
• 2 tbsps extra virgin olive oil

Directions

1. Peel the winter squash and cut in 1-inch squares. And cut the dried cherries in half.
2. Pre-heat the oven for 375° F (190° C).
3. Toss the squash with the olive oil, salt, smoked paprika, a few grinds of black pepper and turn out onto a baking sheet.
4. Roast for 30 minutes, add the cherry pieces and toss to combine; continue to roast another 20 to 25 minutes until the edges of the squash are brown and caramelized.